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North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1] Sub-types of North Indian cuisine include:
Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs , vegetables and fruits .
Man in traditional dress smoking hookah, Rajasthan, India. Women traditionally wear salwar kameez, gagra choli, sari and phiran. Dupatta is worn to complete the outfit. Men traditionally wear kurta, achkan, kameez and sherwani for upper garment, lower garment includes dhoti, churidar, and shalwar.
Indian cuisine has had considerable influence on Malaysian cooking styles [5] and also enjoys popularity in Singapore. [245] [246] There are numerous North and South Indian restaurants in Singapore, mostly in Little India. Singapore is also known for fusion cuisine combining traditional Singaporean cuisine with Indian influences. Fish head ...
Naga cuisine is the traditional foods of the Naga people in the northeastern region of India and Kachin, Sagaing Region of Myanmar. Each ethnic group of the Nagas prepares its own unique style of cuisines. It most notably features rice, meats and leaf vegetables. Meat prepared by the Nagas are often smoked, dried or fermented.
Kashmiri cuisine is the cuisine of the Kashmiri people native to the Kashmir Valley in Jammu and Kashmir, India. The cuisine has strong influences from neighbouring regions in central Asia and the Indian subcontinent. [3] [4] Rice has been a staple food in Kashmir since ancient times. [5]
Tocabe: An American Indian Eatery is a fast-casual restaurant that serves build-your-own Native American food in Denver, Colorado. Its goal is to "rebuild the original American food system."
Most of the traditional and tribal foods are made of rice and rice flour, curd and a variety of green leafy vegetables like lal bhaji, cholai bhaji, chech bhaji, kanda bhaji, kheksi, kathal, kochai patta, kohda and bohar bhaji (Blossom of Lesuaa or Rasaulaa in Hindi, mostly used for making achaar).